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Green Goddess Breakfast Burritos

It’s pretty tough to improve on the perfection that is a breakfast burrito, but The Delicious Life might have done it with these Green Goddess Breakfast Burritos by swapping out traditional bacon and hash browns for shiitake mushroom “bacon” and sweet potatoes, adding a healthy dose of greens from the sautéed spinach to the bright herb pesto, and wrapping it all up in a collard leaf.

For the shiitake bacon:

4 ounces shiitake mushrooms

2 tablespoons olive oil

1/4 teaspoon soy sauce

1/4 teaspoon salt

2 tablespoons grapeseed or other neutral-flavored cooking oil

Directions

To make the cilantro pepita pesto:

Pulse garlic and pepitas in food processor until chopped. With the food processor running, add lime juice, parsley, kale, and cilantro. Very slowly drizzle in 1/4 cup olive oil until herbs are sufficiently chopped and desired consistency is achieved. Drizzle in up to an additional 1/4 cup olive oil if needed.

To make the shiitake bacon:

Step 1

Step 2

Step 3

Heat grapeseed or other neutral-flavored oil in large frying pan over medium heat. Add shiitake mushrooms and sauté until crisp, about 10 minutes. Allow mushrooms to cool.

Assemble the burritos:

Step 1

For each burrito, lay one tortilla on a flat surface. Lay a collard green leaf on top.

Step 2

Spread 1/2 cup of shredded cheese across collard green leaf about 1/3 of the way from the edge of tortilla closest to you, and leaving about two inches of space on either side. Top with half the avocado slices, 1/2 cup cooked sweet potatoes, 1/2 cup sautéed spinach, a handful of shiitake bacon, and 1/4 cup of black beans. Gently place the 2 over easy eggs on top, then drizzle with 2 tablespoons of pesto (see notes for pesto recipe).

Step 3

Carefully fold the sides of the tortilla around the “ends” of the burrito, then gently roll the burrito up, ending with the seam side down.

Step 4

Repeat for second burrito.

Warm the burritos:

Step 1

Very lightly grease a cast iron skillet or frying pan with oil, and place pan over medium-high heat. Place the burritos seam side down in the pan. Gently press down to expose more of the tortilla to the heat.

Step 2

Once the tortilla browns, carefully turn the burrito over to brown the other side and melt the cheese inside.

Step 3

Remove the burritos, place on serving plates, and serve with forks and knives or wrap the warmed burritos in paper or foil to eat with hands.

Green Goddess Breakfast Burritos

Cook Time15-20 mins

It’s pretty tough to improve on the perfection that is a breakfast burrito, but The Delicious Life might have done it with these Green Goddess Breakfast Burritos by swapping out traditional bacon and hash browns for shiitake mushroom “bacon” and sweet potatoes, adding a healthy dose of greens from the sautéed spinach to the bright herb pesto, and wrapping it all up in a collard leaf.

For the shiitake bacon:

4 ounces shiitake mushrooms

2 tablespoons olive oil

1/4 teaspoon soy sauce

1/4 teaspoon salt

2 tablespoons grapeseed or other neutral-flavored cooking oil

Directions

To make the cilantro pepita pesto:

Pulse garlic and pepitas in food processor until chopped. With the food processor running, add lime juice, parsley, kale, and cilantro. Very slowly drizzle in 1/4 cup olive oil until herbs are sufficiently chopped and desired consistency is achieved. Drizzle in up to an additional 1/4 cup olive oil if needed.

To make the shiitake bacon:

Step 1

Step 2

Step 3

Heat grapeseed or other neutral-flavored oil in large frying pan over medium heat. Add shiitake mushrooms and sauté until crisp, about 10 minutes. Allow mushrooms to cool.

Assemble the burritos:

Step 1

For each burrito, lay one tortilla on a flat surface. Lay a collard green leaf on top.

Step 2

Spread 1/2 cup of shredded cheese across collard green leaf about 1/3 of the way from the edge of tortilla closest to you, and leaving about two inches of space on either side. Top with half the avocado slices, 1/2 cup cooked sweet potatoes, 1/2 cup sautéed spinach, a handful of shiitake bacon, and 1/4 cup of black beans. Gently place the 2 over easy eggs on top, then drizzle with 2 tablespoons of pesto (see notes for pesto recipe).

Step 3

Carefully fold the sides of the tortilla around the “ends” of the burrito, then gently roll the burrito up, ending with the seam side down.

Step 4

Repeat for second burrito.

Warm the burritos:

Step 1

Very lightly grease a cast iron skillet or frying pan with oil, and place pan over medium-high heat. Place the burritos seam side down in the pan. Gently press down to expose more of the tortilla to the heat.

Step 2

Once the tortilla browns, carefully turn the burrito over to brown the other side and melt the cheese inside.

Step 3

Remove the burritos, place on serving plates, and serve with forks and knives or wrap the warmed burritos in paper or foil to eat with hands.